This is really easy and very tasty. Adapted from Greg Nelson at Doc Ford’s Sanibel Rum Bar and Grille, Sanibel Island, Fla. Printed in NY Times, May 10, 2010.
Advance prep for making on the boat: In the morning, 1) thaw shrimp under running water, about 6 minutes, then lay out in a single layer on a paper-towel-covered plate, cover and refrigerate; 2) chop garlic and jalapeno, cover and refrigerate.
- 3 tablespoons unsalted butter
- 1 large clove garlic, minced
- 1 small jalapeño, seeded and chopped (optional)
- 1 pound peeled, tail-on large shrimp
- Juice of one or two large limes
- 1 tablespoon Sriracha chili sauce
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons chopped cilantro
In a large skillet set over medium-low heat, melt 2 tablespoons of butter. Add the garlic and jalapeño, if using; cook, stirring for 2 minutes. Increase the heat to medium-high, add shrimp and saute for a minute or two, turning once. If your skillet is small, cook shrimp in batches – don’t crowd!
Add remaining tablespoon of butter, lime juice, chili sauce, salt and pepper. Stir gently until butter melts, then turn off the heat and allow to rest a minute or two. Sprinkle with cilantro and toss again. Serves 4, messily.